Reverse Sear Lamb Loin Chops
15 minutes + 3 hours to marinate
Behind the Recipe
Reverse Seared to Lock in the Flavor
If you want to braai a holiday dinner that’s one for the books, this recipe for reverse sear lamb loin chops is the perfect fit.
The flavor is rich and well-seasoned thanks to an easy homemade marinade that not only helps to tenderize the lamb while it cooks, but also adds incredible depth with distinctive layers of flavor.
And the process of reverse searing might sound complicated, but it couldn’t be easier.
Reverse searing is when a cut of meat starts in the oven or grill at a low temperature, is gradually brought up to a target temperature, and ends on a searing hot surface to lock in the flavor. It’s a great way to prepare thicker cuts of meat like lamb, steaks, and chops.
If you want to impress your friends and family with a delicious main course that’s fit for the holidays, this recipe for reverse sear lamb loin chops is a perfect choice.
- 8 thick lamb loin chops
- ½ cup of extra virgin olive oil
- 8 tablespoons of fresh lemon juice (juice of 2 lemons)
- 1½ tablespoons of lemon zest (zest of 2 lemons)
- 5 cloves of garlic, chopped
- 1 tablespoon of rosemary, finely chopped
- 1 tablespoon of oregano, finely chopped
- 1 tablespoon of thyme, finely chopped
- kosher salt
- Lay your lamb loin chops onto a clean surface, and generously season them with salt and black pepper on all sides.
- In a medium mixing bowl, mix together 8 tablespoons of fresh lemon juice, 1½ tablespoons of lemon zest, 5 cloves of chopped garlic, 1 tablespoon of chopped rosemary, 1 tablespoon of chopped oregano, and 1 tablespoon of chopped thyme.
- Next, slowly whisk in ½ cup of olive oil until well combined.
- Place your loin chops into a 4-Liter size ziplock plastic bag, and pour all the marinade mixture in.
- Set the bag into a large bowl, and place it in the fridge to marinate.
- After 3-6 hours of marinating, pull your lamb loin chops out of the fridge to rest.
- Preheat your Pellet grill to 110°C.
Using your Nexgrill App set the Pellet grill to the smoke cooking method at 110°C and the probe temperature to 45°C.
Once the grill is ready place your lamb loin chops on the grill and insert the probe, smoke for approximately 30 minutes or until the internal temperature has been reached.
Pull the meat off your Pellet grill and set aside.
Next, you’re going to reverse sear the lamb loin chops. Change the cooking method to grill and set the temperature to 260°C. Change the probe temperature to 57°C (Lamb is most often served medium rare)
Place your meat back on the grill and insert the probe. Let them sear for 2-3 minutes on high. (You’ll hear a classic sizzle noise.)
Flip your meat and cook for an additional 2-3 minutes. Keeping an eye on the probe temperature.
When the probe temperature has been reached, pull off the lamb chops and allow it to rest for a few minutes before serving.